Zars Kitchen

Wishing you and your families a Merry Christmas from Hong Kong!! 🎄

Sending lots of love to all of you this Christmas wherever you are in the world. I’m back home my family eating lots of deliciousness of course, but more importantly… enjoying every moment and creating precious memories with the people I love ❤️

Merry Christmas Insta fam!! 🎄
Just want to say thank you for engaging with my content, supporting me and trying my recipes out, it makes me so happy 🙏🏽♥️🙏🏽

Pic from Mum & Dads Xmas Eve party last night… A rare occurrence to show my face on here but I was caught phone in hand, taking food vids and forced to pose with the turkey!

SMOKED SALMON BLINIS WITH GARLIC AIOLI - Another seafood canapé created from the seafood leftovers of my LUXURY SEAFOOD PLATTER. See my previous posts if you missed them.

One of the most quintessential canapés in my opinion, you can almost never go wrong serving these up at a party. They look so impressive and are super easy to make and who doesn’t love a smoked salmon canapé?

Rick Stein’s smoked salmon is ranked third in The Telegraph's annual smoked salmon taste test, it’s extra smokey and smoked over smouldering oak, then matured in their Himalayan salt vault for 3 days… amazing!!.

INGREDIENTS (Makes 12)
12 blinis
12 slices smoked salmon
A few spoons of Garlic aioli from a jar
Squeeze of lemon
GARNISH: capers, thinly sliced red onion, finely chopped dill

METHOD
1. Heat the blinis according to packet instructions then spread a teaspoon of garlic aioli on each one
2. Roll each smoked salmon slice into a rose shape and place on top of the blinis
3. Squeeze over the lemon juice and garnish with capers, thinly sliced red onion and sprinkle over some finely chopped dill
4. Serge immediately and enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/smoked-salmon-blinis/
⭐️ OR click link in my bio to go straight to my website!

FLAKED MACKEREL WITH HORSERADISH & LEMON WRAPPED IN RIBBONED CUCUMBER

I had a bit of seafood leftover from my LUXURY SEAFOOD PLATTER (see my post from Saturday) so I invited a couple of friends over for a seafood super-club treat… this was one of the courses I made.

Mackerel is quite a fishy fish which isn’t to everyone’s liking but made this way it was simply divine. The horseradish and cayenne pepper gave it the perfect heat and the lemon zest and mayo balanced everything so beautifully.

A wonderful party canapé! Serve it on cucumber discs or blinis if you prefer or just as a pâté with crackers… sooooo good!

Would love to know if you try it! X

(Made about 12 large canapés)

INGREDIENTS
3 mackerel fillets
1 large cucumber
2 tbsp horseradish sauce (I used )
2 tbsp mayonnaise
1 tbsp olive oil
1 tsp chives, finely chopped
Pinch of cayenne pepper
Ground black pepper
2 tbsp lemon juice
1 tsp lemon zest, finely chopped

METHOD
1. Flake the mackerel into small fillets
2. Using a vegetable peeler or mandolin, ribbon the cucumber into long strips, set aside
3. Add the flaked mackerel to a bowl and mix in the remaining ingredients (reserve a pinch of lemon zest for garnish) so everything is combined into a paste. Taste and adjust the seasonings to your liking
4. Lay a cucumber strip on a chopping board and place about a tablespoon of the mixture on one end, carefully roll to create a cylinder shape, top with more filling
5. Serve immediately and enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/flaked-mackerel-pate/
⭐️ OR click link in my bio to go straight to my website!

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